Method:1. Use a food safe bucket or tub for the brine mix2. Mix the cure and your desired amount of salt in with water, Stir until they dissolve.for best results use a Salinometer or brine tester3. Using a brine pump and needle, or a hand injector, inject the brine into the meat repeatedlymaking sure the cure is evenly dispersed.4. with the remaining brine soak the meat over night,the next day you will be ready to cook, freeze or smoke